Susan's Tex-Mex Casserole

We love anything that could be considered Mexican food (by any stretch of the imagination).  Tex-Mex, Americanized Mexican, or authentic Mexican.  This Tex-Mex Casserole (or layered Tex-Mex bake for the "casserole" haters out there :)) was a hit with the entire family.  I loved how easy it was to throw together and the hubby loved how hearty it was with the beans and corn. 

1 pound ground beef
1 small onion, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
3 cups enchilada sauce (I used a packet mix, could also use a 28 ounce can)
1 can black olives, sliced
18 corn tortillas
4 cups Monterrey jack cheese, shredded

Brown ground beef with onion.  Add enchilada sauce, corn, beans and olives.  Grease a 9x13 inch baking dish and place about 1/2 cup meat mixture on the bottom of the pan and spread.  Layer 6 tortillas, 1/3 meat mixture and 1/3 of the cheese.  Repeat layers 2 more times, ending with the cheese.  Bake at 350 for 30 minutes or until it is bubbly and the cheese is melted.  Top with sour cream and crushed tortilla chips, if desired.

Recipe from The Royal Cook - an original!